AIPC Pasta Cutting 101

How to compare AIPC pasta, head-to-head, with the competition?

Identify the proper pasta shape to cut against the competition. We highly recommend either a Penne or Fettuccine shape.

When prepping the pasta, DO NOT put salt or oil in the water. When salt is added, it is usually done by random measurement, thus creating the possibility that one pasta has more flavor when in reality it has more salt. Limit the variables in any product that you cut!

Cook the samples, stirring often. And cook to 'bite' not to time. Cook times are guidelines, but every cook off will vary slightly due to stoves, altitudes, water, etc.

At very, very, very ‘al dente’ take a sample of each of the pastas; stop the cooking by placing the cooked pasta in a cold ice-water bath, then place on a plate for comparison. (NOTE: Not all brands of pasta cook to ‘al dente’ at the same time; usually AIPC Pasta will be the first to reach ‘al dente’ in most cuttings).

Continue to cook the remaining pasta for another 5 minutes to observe the quality after overcooking.

Observe the products side by side. High quality pasta will have an amber golden color. Note the differences in color, starchiness, and bite (Is brand X pasta soft or firm? Is AIPC pasta soft or firm?)

Time after time, AIPC pasta will outperform the competition - even against imported pasta that is perceived to be of higher quality. Remember - AIPC pasta offers these key advantages:

superior ingredients of high quality semolina - the key to great pasta,

a great golden color, not gray or tan, with little or no specks or defects

a better value because of its superior cooking performance; often becomes ‘al dente’ sooner and remains ‘al dente’ longer - even when overcooked.